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PubMed2002

Recent applications of sample preparation techniques in food analysis.

Even with the emergence of advanced techniques of separation and identification, it is rarely possible to analyse food without manipulation. The traditional techniques for sample preparation are time consuming and require large amount of reagents, which are expensive, generate considerable waste, contaminate the sample and can enrich it for analytes. The more analytical techniques have become highly developed, the more has sample clean-up become important in order to fully take advantage of them. Due to the multiplicity of food matrices, it is not possible to use one sample preparation technique, so many methods have been proposed for meeting all the requirements. The newest variations of wet digestion, solvent and sorbent extraction and membrane separation are summarised and their most recent applications to food analysis are provided.

Food Analysis↗
PubMed1997

Biosensors for food analysis.

Concerning speed, cost and on-line capabilities, biosensors offer attractive alternatives to existing methods for food analysis. They make monitoring and control of manufacturing processes possible. Furthermore, portable biosensors could be used for monitoring in manufacturing, retail and distribution of foods. An overview is given about existing biosensors for foodstuffs that could find applications in food industry.

Acids↗
PubMed2003

Chiral electromigration methods in food analysis.

This review article addresses the different chiral capillary electrophoretic methods that are being used for the study and characterization of foods and food compounds (e.g., amino acids, organic acids, sugars, pesticides). An updated overview, including works published till December 2002, on the principal applications of enantioselective procedures together with their main advantages and drawbacks in food analysis is provided. Some anticipated applications of chiral electromigration methods in food characterization are also discussed.

Amino Acids↗
PubMed1999

The development and application of capillary electrophoresis methods for food analysis.

Capillary electrophoresis (CE) offers the analyst a number of key advantages for the analysis of the components of foods. CE offers better resolution than, say, high-performance liquid chromatography (HPLC), and is more adept at the simultaneous separation of a number of components of different chemistries within a single matrix. In addition, CE requires less rigorous sample cleanup procedures than HPLC, while offering the same degree of automation. However, despite these advantages, CE remains under-utilized by food analysts. Therefore, this review consolidates and discusses the currently reported applications of CE that are relevant to the analysis of foods. Some discussion is also devoted to the development of these reported methods and to the advantages/disadvantages compared with the more usual methods for each particular analysis. It is the aim of this review to give practicing food analysts an overview of the current scope of CE.

Amino Acids↗
PubMed1981

Radiometric--microbiologic assay of vitamin B-6: application to food analysis.

A radiometric microbiologic assay for vitamin B-6 was applied to food analysis. The method was shown to be specific, reproducible and simpler than the standard turbidimetric microbiologic technique. The analysis of seven commercially available breakfast cereals was compared to a high performance liquid chromatography method. Three out of the seven cereals agreed when assayed with both methods (P greater than 0.1). Four cereals, however, differed in value considerably (P less than 0.05). Further studies are required to determine whether these differences were due to different extraction procedures used. The study showed that the new radiometric-microbiologic method can be used to measure total vitamin B-6 or, combined with a column separation procedure, to analyze for specific forms of the vitamin.

Biological Assay↗
PubMed2004

Comprehensive two-dimensional chromatography in food analysis.

Comprehensive two-dimensional (2D) chromatographic techniques can be considered innovative methods, only quite recently developed. Since their introduction to the chromatographic community, these techniques have been used in several fields and have gained an excellent reputation as valuable and powerful analytical tools. The revolutionary aspect of comprehensive multidimensional (MD) techniques, in respect to classical MD chromatography, is that the entire sample is subjected to the 2D advantage. The resulting unprecedented separating capacity makes these approaches prime choices when analysts are challenged with highly complex mixtures. Furthermore, in the case of automated systems, instrumental analysis times are roughly the same as in monodimensional applications. The present review reports various comprehensive chromatographic applications on different food matrices. The GC x GC section highlights two fundamental aspects for component separation/identification: the exceptional peak capacity and the formation of group types on the 2D space plane. The LC x LC section reports the employment in food analysis of a recently developed multidimensional normal-phase (NP)-reversed-phase (RP) high performance liquid chromatography (HPLC) system. Also reported are comprehensive LC x GC and packed column supercritical fluid chromatography (pSFC x pSFC) applications in this field.

Chromatography, Gas↗
PubMed2000

Application of the assay of aflatoxins by liquid chromatography with fluorescence detection in food analysis.

HPLC using fluorescence detection has already become the most accepted method for the determination of aflatoxins due to its several advantages over other analytical methods. Both normal- and reversed-phase HPLC can be used. However the reversed-phase HPLC methods are more popular. Liquid chromatographic determination of aflatoxins using fluorescence detection and its application in food analysis is reviewed in this article.

Aflatoxins↗
PubMed1996

Selection of reference or test materials for the validation of atomic absorption food analysis methods.

A strategy to select reference or other test materials on which method validation experiments should be performed is developed for the AAs analysis of foodstuffs. Representative materials are selected for each category of food (meat, cereals, vegetables, etc.) and for the complete food spectrum. A principal component analysis and two cluster analysis procedures are applied to accomplish this.

Cluster Analysis↗